Chili sin Carne with Letcho and Chocolate

Ingredients for 4 servings:

• 300 g soy strips
• 8 onions
• 2 cloves garlic
• 2 chili peppers, finely chopped
• 2 can/n tomatoes, chopped, approx. 400 g each
• 1 jar of lecho
• 3 can/n kidney beans, approx. 400 g each
• 2 tbsp, heaped cumin
• 2 pieces of dark chocolate
• 1 cinnamon stick(s)
• salt and pepper
• possibly sambal oelek
• oil
• Vegetable stock powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Soak the minced meat in boiling water with vegetable stock powder and cumin according to the package instructions. Finely chop or finely chop the onions, garlic, and chili. Lightly fry the soy mince in a large pan or saucepan with a little oil. Add the onions, garlic, and chili and fry until the desired browning is achieved. Add the tomatoes, lecho, spices, and chocolate and cook for 15 minutes. Drain the beans, reserving the liquid. Add the beans to the pan and simmer uncovered over low heat, stirring occasionally. Season with sambal oelek or other hot sauces and pepper. Add a little cumin, if desired. Simmer uncovered for about 30 minutes, replacing any lost liquid with bean liquid, depending on the desired consistency. Serve in a bowl, best served hot with baguette or rice. The chili tastes even better the next day and freezes well.